Moist, rich, and downright decadent. This Chocolate Zucchini Cake is the perfect way to use up the abundant summer zucchini harvest and curb your chocolate cravings at the same time!
Looking for delicious ways to use up that summer garden zucchini? Try my Triple Chocolate Zucchini Bread, Zucchini Sheet Cake, Stuffed Zucchini Boats (yummy Italian style), Taco Stuffed Zucchini Boats, Zucchini Bread Muffins, and Lemon Poppy Seed Zucchini Bread!
Why This Recipe Works
Rich & Chocolatey: Need I say more? My chocolate zucchini cake recipe is super rich and chocolatey thanks to the cocoa powder in both the cake batter and the chocolate cream cheese frosting! And no, zucchini does not make this cake taste healthy or have any vegetable-like flavor. The zucchini is amazing because it adds a lot of moisture to the cake and you are secretly eating healthy-for-you veggies!
Easy to Make: Chocolate zucchini cake is amazingly easy to whip up. The cake batter is made by simply mixing the dry ingredients with the wet ingredients, and then folding in the zucchini. If you want to stop there, you totally can. This cake would be delicious without the frosting, but the chocolate cream cheese frosting does take this cake to a whole new level!
Ingredients
For the Chocolate Zucchini Cake:
- Sugar: Regular, granulated sugar is all you need here!
- Oil: The key to moisture in this chocolate cake is the oil and the zucchini. You can use any neutral oil like vegetable, canola, avocado or grape seed oil.
- Eggs: Eggs will bind the batter together and create some structure and lift to the cake. I like to run the eggs under warm water before I crack them to make sure they aren’t cold going into the batter.
- Vanilla: Vanilla extract adds a nice flavor!
- Flour: All-purpose flour is strong enough to hold up to the added moisture from the zucchini.
- Cocoa Powder: Sift your cocoa powder prior to mixing it with the dry ingredients, in order to prevent any clumps!
- Baking Soda: Baking soda helps this cake to rise in the oven.
- Salt: A little bit of salt rounds out all the flavors!
- Zucchini: Freshly grated zucchini works best here. No need to strain out the moisture, since that will make this cake sooo moist and tender!
For the Chocolate Cream Cheese Frosting:
- Cream Cheese: I used light cream cheese, but you can use regular if you prefer. Make sure to let it come to room temperature in order to create a seamless frosting!
- Butter: The butter also mixes in better if it is at room temperature.
- Powdered Sugar: Powdered sugar adds structure and that quintessential sweetness you need in a good frosting!
- Cocoa Powder: Again, I recommend sifting the cocoa powder before adding it to the frosting to prevent any lumps.
- Vanilla Extract: For flavor!
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Preheat the oven to 350. Grease a 9×13 or 7×11 inch pan and line with baking parchment. Set aside. (not pictured)
- Mix Wet Ingredients: Whisk together the sugar, oil, eggs, and vanilla in a large jug, liquid measuring cup or medium size mixing bowl. (photo 1)
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. (photo 2)
- Combine: Pour the wet mixture into the dry and whisk until just combined. (photos 3-4)
- Add Zucchini: Add the zucchini and fold into the mixture with a rubber spatula. (photo 5)
- Bake: Scrape the batter into the prepared pan and bake for 20-25 minutes or until an inserted knife comes out mostly clean. Allow to cool. (photo 6 & 10)
- Make the Frosting: For the frosting, beat together the cream cheese and butter until smooth. (photo 7)
- Gradually beat in the powdered sugar and the cocoa. Beat in the vanilla extract. (photos 8-9)
- Spread over the cooled chocolate zucchini cake and allow to set. Serve & enjoy! (photos 11-12)
Expert Tips
- Don’t over mix! Make sure that once the wet ingredients are with the dry ingredients, that you mix until only combined. If you over mix the batter, it can result in a dense and tough cake.
- Don’t squeeze the zucchini! Remember not to squeeze out any of the moisture from the zucchini before folding it into the batter. It might seem like it is watery, but that moisture will make this chocolate zucchini cake amazing!
- Turn it into cupcakes! You can totally turn this cake into cupcakes by baking in a lined muffin tin for 18-20 minutes until a toothpick comes out clean.
- Add nuts or chocolate chips! You can add extra chocolatey flavor by adding in some chocolate chips or if you like the sound of nuts, try adding pecans or walnuts!
Frequently Asked Questions
You can definitely make this cake a day ahead of time by separately making the cake and frosting. Store the cake in an airtight container at room temperature. Store the frosting in an airtight container in the fridge, but bring it to room temperature before you frost the cake the next day!
Definitely! Wrap the cake in plastic wrap and foil (prior to frosting it), and place in an airtight ziplock bag and freeze for up to 3 months. Thaw in the fridge overnight when you are ready to serve and top with the frosting!
Store any leftover cake in an airtight container on the counter for up to 3 days.
More Recipes to Try
- Enchilada Stuffed Zucchini Boats
- Moist & Easy Carrot Cake
- White Chicken Lasagna Stuffed Zucchini Boats
- Carrot Cake Muffins
- Zucchini Cookies with Cream Cheese Frosting
Did you make this recipe? FANTASTIC! Please rate the recipe below and be sure to tag me on social when you share a photo of your CDLC creation – I love getting to see what you’re up to in the kitchen!
Chocolate Zucchini Cake
Ingredients
For the Chocolate Zucchini Cake
- 1 ½ cups sugar
- ¾ cups oil
- 4 eggs
- 2 tsp vanilla extract
- 2 cups flour
- ½ cup cocoa powder - sifted
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups grated zucchini
For the Chocolate Cream Cheese Frosting
- 8 oz light cream cheese - at room temperature
- 2 tbsp butter - at room temperature
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder - sifted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350. Grease a 9×13 or 7×11 inch pan and line with baking parchment. Set aside.
- Whisk together the sugar, oil, eggs, and vanilla in a large liquid measuring cup or medium size mixing bowl.
- In a large mixing bowl, whisk together the flour, cocoa, baking soda and salt.
- Pour the wet mixture into the dry and whisk until just combined.
- Add the zucchini and fold into the mixture using a rubber spatula.
- Scrape the batter into the prepared pan and bake for 20-25 minutes or until an inserted knife comes out mostly clean. Allow to cool.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually beat in the powdered sugar and the cocoa. Beat in the vanilla. Spread over the cooled cake and allow to set.
Notes
- Store in an airtight container at room temperature for up to three days.
- If you’re making this on a hot day you may want to add a little more powdered sugar for thicker frosting, and allow the frosting to set in the fridge for 20 minutes before slicing.
Good!